JP2020089319A - Manufacturing method of macaroni - Google Patents

Abstract

To manufacture macaroni quickly reconstitutable with hot water.SOLUTION: A manufacturing method includes a step of extruding dough with high pressure, which satisfies a definition of macaroni of Japanese agricultural standards. In the step, a thickness of noodle ribbons when being extruded is brought to 0.7 mm or less, preferably 0.4-0.6 mm, and steam of 100°C or more is sprayed at a stage when the noodle ribbons are processed to noodle ribbon pieces of a prescribed length. Due to that the noodle ribbon pieces extruded with high pressure have a thickness in the range, and steam of 100°C or more is sprayed, pregelatinization can be accelerated in one time steam-boiling step, and macaroni quickly reconstitutable with hot water can be efficiently manufactured.SELECTED DRAWING: Figure 1

Description

The present invention relates to a method for producing macaroni, particularly to a method for producing macaroni having a short hot water return time.

Macaroni, in Japanese Agricultural Standards, "added water to serumina or ordinary wheat flour of durum wheat, kneading them with or without addition of eggs, vegetables, extruded at high pressure from a macaroni molding machine, then cut, and Aged and dried." Further, in order to satisfy the requirement of “high pressure” here, the extrusion pressure from the macaroni molding machine is required to be 7840 kPa or more. In order to obtain a product that meets the requirements for the macaroni of the Japanese Agricultural Standard, it is necessary to go through the step of extruding at a high pressure of 7840 kPa or higher, and the texture of the dough becomes high density. Therefore, the macaroni that is cut into a predetermined length, dried, and finally provided to the consumer tends to take a long time to boil for hot water reconstitution.
In view of this point, Patent Document 1 proposes a manufacturing method in which a dough is rolled to form a noodle strip, which is cut into a linear shape and further cut into a predetermined length to omit the extrusion molding step at high pressure. ing. According to this manufacturing method, the boiling time in boiling water can be reduced to about 3 minutes.

JP, 2017-18001, A

However, it is hard to say that the product obtained by omitting the extrusion molding under high pressure as in Patent Document 1 satisfies the definition of “macaroni” of the Japanese Agricultural Standards. Therefore, it is desired to develop a product that can be quickly returned to hot water even though it has undergone a high-pressure extrusion process that satisfies the definition of "macaroni" in the Japanese Agricultural Standards.

The present invention has been made in view of the above, despite having a high-pressure extrusion process that satisfies the definition of "macaroni" of Japanese Agricultural Standards, a method for producing macaroni that can be quickly returned to hot water The challenge is to provide.

In order to solve the above problems, the method for producing macaroni of the present invention,
A dough forming step of forming a dough by kneading the raw material flour with water, a degassing step of degassing the dough, an extrusion step of extruding the degassed dough at high pressure to obtain noodle strings, and the noodle strings A method of producing macaroni comprising a cutting step of obtaining a noodle strip piece by cutting the noodle strip into a predetermined length, and a drying step of drying the noodle strip piece,
In the extrusion step, the noodle strings are molded to have a wall thickness of 0.7 mm or less,
After applying the steaming step of steaming the noodle strips after the cutting step with steam having a steam temperature of 100° C. or higher, and gelatinizing the noodle strips,
In the drying step, the gelatinized noodle strip pieces are dried to adjust the final water content to 7.0% by weight or less.

In the steaming step, steaming is preferably performed for 3 to 8 minutes under the conditions of a steam amount of 200 to 400 kg/h and a steam pressure of 400 to 600 kPa.
In the extrusion step, it is preferable that the noodle strings are formed to have a wall thickness of 0.4 to 0.6 mm.

The present invention has a step of extruding a dough satisfying the definition of "macaroni" of Japanese Agricultural Standards under high pressure, but the thickness of the noodle strings when extruded is 0.7 mm or less, preferably 0.4 It has a range of up to 0.6 mm, and has a step of spraying steam at 100° C. or higher at the stage of processing into noodle strips of a predetermined length. Even high-density noodle strips extruded at high pressure have a wall thickness within the above range and are configured to spray water vapor at 100° C. or higher, so that the gelatinization can be promoted in a single cooking step. It is possible to efficiently produce macaroni that return quickly.

FIG. 1 is a diagram showing a manufacturing process according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail based on the embodiments shown in the drawings. As shown in FIG. 1, the method for producing macaroni according to the present embodiment includes a dough forming step 10, a deaeration step 20, an extrusion step 30, a cutting step 40, a steaming step 50, and a drying step 60.

In the dough forming step 10, the raw material flour is mixed with water and kneaded to form a dough. In the present embodiment, as the raw material flour, durum wheat semolina or ordinary flour is used, as defined in the definition of “macaroni” in the Japanese Agricultural Standards. Durum wheat semolina is preferable. Next, a predetermined amount of raw wheat flour is added with a predetermined amount of water and kneaded to form a dough.

In the deaeration step 20, the formed dough is put into a deaeration device, adjusted to a predetermined vacuum degree, and deaerated.

In the extrusion step 30, the degassed material is put into an extruder and extruded. The extrusion molding machine, as a die, for fusilli, for penne, etc. are attached, when a die for fusilli is attached, a spiral noodle string is extruded from the die, and when a die for penne is attached A substantially cylindrical noodle strip is extruded. At this time, the thickness of the noodle strings extruded from each die is preferably 0.7 mm or less, and more preferably 0.6 mm or less. The thicker the wall thickness, the lower the rate of promotion of gelatinization in the steaming step 50. However, if it is too thin, the shape-retaining property is deteriorated, so the thickness is preferably 0.4 mm or more.

Moreover, the pressure when extruded by the extruder is 7840 kPa or more. As described above, this is a condition specified in "Macaroni" of Japanese Agricultural Standards, and high-density noodle strings can be obtained by extruding at such a high pressure.

The cutting step 40 is performed by a cutter provided on the exit side of the die of the extruder. That is, when the noodle strings are extruded from the die for a predetermined length, a cutter is operated to cut the noodle strings into a predetermined length, for example, a length of about 10 to 40 mm to obtain noodle strip pieces.

The cut noodle strip pieces are sent to the steaming step 50. In the steaming step 50, a conveyor for transportation is arranged in a closed chamber that constitutes the steaming device. Saturated steam is supplied in the closed chamber. Since the noodle strips are conveyed on the conveyor, water vapor is directly sprayed on the noodle strips. Since the noodle strips are cut into a predetermined length, the steam efficiently acts on the entire noodle strips. Steam is preferably supplied for 3 to 8 minutes under the conditions of a steam amount of 200 to 400 kg/h and a steam pressure of 400 to 600 kPa.

When the noodle strips are heated by the steam, the gelatinization of the noodle strips is promoted. The higher the degree of alpha conversion is, the more preferable. Specifically, the degree of alpha conversion is preferably 60% or more, more preferably 80% or more. In order to obtain such a high degree of alpha conversion, the temperature of the steam is preferably 100°C or higher, more preferably in the range of 102°C to 120°C.

The steamed noodle strip pieces are sent to the drying step 60. In the drying process 60, it is dried by a plurality of dryers installed. In this embodiment, a dryer whose drying temperature is adjusted to about 70 to 85° C. and a dryer whose drying temperature is adjusted to 80 to 90° C. are put in order. Then, it is dried by a cooling drier adjusted to a drying temperature of 30 to 40° C., and finally the water content of the noodle strips at the outlet of the cooling drier is 7.0% by weight or less, preferably 6.5% by weight. It is adjusted as follows. It is more preferable to adjust it in the range of 4.0 to 6.0% by weight.

(Example)
Durum wheat semolina was used as the raw material flour. Water was added at a ratio of 30 to 35% by weight to the raw material flour and kneaded to prepare a dough. The dough was put into a deaerator and deaerated under vacuum. Next, the mixture was put into an extruder equipped with a die. Here, as the dice, a die having a thickness of 0.55 mm for fusilli and a die having a thickness of 0.48 mm for fusilli were used, and extruded from each to produce a noodle string for macaroni. The extrusion molding using two dies was performed multiple times. In addition, the final production amount of macaroni after drying was set to about 300 to 360 kg/h each time. The extrusion pressure was 10000 to 13000 kPa, and the conditions were such that the Japanese agricultural standards "macaroni" standards were met. Each of the extruded noodle strings was cut with a cutter to a length of about 30 mm. In addition, when using a die having a wall thickness of 0.55 mm, the thickness of the extruded noodle strings is 0.53 mm to 0.75 mm, and when using a die having a wall thickness of 0.48 mm, it is extruded. The thickness of the noodle strings was 0.48 to 0.59 mm.

The cut noodle strip pieces were put into a steaming device (alpha-converting device), and steam of 103 to 110°C was supplied for 4 to 5 minutes under the conditions of a steam amount of 300 to 400 kg/h and a steam pressure of 450 to 550 kPa. The steaming device is provided so that the steam outlet can directly spray the noodle strip pieces conveyed on the belt conveyor. In addition, the noodle strips had a water content of about 25 to 35% as measured near the outlet of the steaming device.

Next, initial drying was performed, and further preliminary drying was performed at 75 to 80°C. The noodle strips had a water content of 20 to 25% immediately before being put into a dryer for preliminary drying, but the water content after the preliminary drying was 8 to 12%. Then, main drying was performed at 80 to 90°C, and cooling drying was performed at 30 to 35°C. The degree of gelatinization after cooling and drying was in the range of 70 to 85%. The water content was 5 to 7%.

Put the produced macaroni (fusilli) in a container, pour boiling water of about 100°C and let it stand for 2 to 3 minutes, then it will be quickly reconstituted and the texture will be the same as that of ordinary boiled pasta. there were.

As a comparison, when a die for Fusilli having a thickness of 0.65 mm was used, a macaroni was produced under the same conditions as above using a die for Penne having a thickness of 0.70 mm. The thickness of the noodle strings when extruded is 0.64 to 0.73 mm when using a die with a thickness of 0.65 mm for fusilli, and a die with a thickness of 0.70 mm for a penne. Was 0.67 to 0.81 mm, and most of them exceeded 0.7 mm.

Macaroni (Fusilli, Penne) produced for comparison were put in a container, and boiling water was poured into the container for 3 minutes. However, reconstitution with hot water was insufficient and many of them had a hard texture.

From the above, it was found that the thickness of the noodle strings when extruded was preferably 0.7 mm or less. Moreover, when the macaroni using the noodle strings extruded with a wall thickness of 0.6 mm or less was reconstituted with hot water, it could be reconstituted in a shorter time. Therefore, it is preferable that the noodle strings have a thickness of 0.6 mm or less when extruded. However, if the noodle strings are too thin, not only the shape retention but also the texture are affected, so the thickness is preferably 0.4 mm or more. Considering the balance of rapid rehydration, shape retention and texture, it is more preferable to set the wall thickness in the range of 0.4 to 0.6 mm.

10 Dough Forming Process 20 Degassing Process 30 Extrusion Process 40 Cutting Process 50 Steaming Process 60 Drying Process

Claims (3)

A dough forming step of forming a dough by kneading the raw material flour with water, a degassing step of degassing the dough, an extrusion step of extruding the degassed dough at high pressure to obtain noodle strings, and the noodle strings A method of producing macaroni comprising a cutting step of obtaining a noodle strip piece by cutting the noodle strip into a predetermined length, and a drying step of drying the noodle strip piece,
In the extrusion step, the noodle strings are molded to have a wall thickness of 0.7 mm or less,
After applying the steaming step of steaming the noodle strips after the cutting step with steam having a steam temperature of 100° C. or higher, and gelatinizing the noodle strips,
In the drying step, the gelatinized noodle strip pieces are dried to adjust the final water content to 7.0% by weight or less. The method for producing macaroni according to claim 1, wherein in the steaming step, steaming is carried out for 3 to 8 minutes under conditions of a steam amount of 200 to 400 kg/h and a steam pressure of 400 to 600 kPa. The method for producing macaroni according to claim 1 or 2, wherein in the extrusion step, the noodle strings are molded to have a wall thickness of 0.4 to 0.6 mm.

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